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  • Mikkel Karstad

    Mikkel is a highly acclaimed and influential Copenhagen based Executive Chef, cookbook author, food writer, stylist and food authority who helped define the New Nordic Cuisine movement, in the early...

  • Research
  • Vegan
  • Taste
  • Plant
  • Food
  • Gastronomy
  • The green gold

    Celebrating our Wasabi's 2nd birthday

    After some cold and rainy months in aquaponics, we were overjoyed to see the first aquaponics plant in bloom. This early bloomer has got to be a bit of a diva, as most plants are not showing any...

  • Proposal by: Maria Jimena Ricatti

    Post-pandemic tasting experience

    Project Proposal: Exploring sensory diversity and holistic wellbeing

    As a result of COVID-19 pandemic, millions of people experienced some degree of smell or taste impairment in the short and long term. However, there are also people who deal with these kinds of...

  • Salt tolerant plants in aquaponics

    Exploring new plants as an adaptation strategy

    As a part of our project ' Grain of Salt ' we are researching plant species that are more tolerant towards salty conditions. These plants have special mechanisms to withstand higher concentrations of...

  • mediamatic eten Justin Knelange

    From Grandma's Kitchen to new Culinary Horizons

    In conversation with our new head chef Panos Fakos

    As a small boy, Panos was introduced to the world of spices and cooking by his loving grandmother. Food has always played a big role in his upbringing where his mother and her sister paved the path...

  • Mediamatic Biotoop Dijkspark Clara Casal Georgiou, Magdalena Thur, Elnaz Assar, Nadja Nolte

    Making acorns edible

    In a hands-on process the Clean Lab Team learns about the processing of acorns.

    The Harvest In and around Amsterdam the oak can be found in parks, forests and along the streets. Once you are attentive, you will see them everywhere around. The Balanophagy Team as well didn’t have...

  • Piss or get off the pot!

    New perspectives for the greenhouse: thinking about an Anthroponic system

    It's a rich solution, we produce it, sometimes it's inside us and sometimes it's not - and it connects us all, from the tiniest insect to the mastodontic blue whale. Is it blood? No, it's urine! Let'...

  • Mediamatic Biotoop Dijkspark Abhay Villa 5 Aug 2021

    Is it an alien? Is it a sex toy? No, it's Sopropo!

    procuring, growing and cooking this intriguing fruit

    You may have come across Sopropo on your travels, at a Surinamese/Asian restaurant or maybe even at home. Read on and learn about our journey procuring, growing and cooking this intriguing fruit...

  • Festival: Mediamatic Biotoop Dijkspark

    Japanese Knotweed Festival

    Under European regulations, invasive exotic species are allowed to be radically eradicated. The City of Amsterdam, for example, is allocating 8 million euros to aggressively destroy Japanese knotweed.

  • The food we serve

    Locally sourced and plant-based

    We offer a plant-based menu that is constantly changing following the seasonal availability of vegetables and using locally sourced products. The challenges that come from these limitations are used...

  • Mediamatic Eten

    Lunch Try Out

    Dishes composed by our restaurant team

    Our restaurant team has created a plant based menu with home-made pitas, pancakes and a fresh made soup of the day. 

  • Groente? Bitter! Als kind at ik liever…

    Een gesprek met onze voormalig head chef Gino Marengo

    Met een jagende opa die het wild direct uit het bos plukte, kwam Gino al van jongs af aan in contact met dieren, verse ingrediënten en rijke gerechten. Hij at alles van hert en leguaaneieren tot...

  • Mediamatic Biotoop Dijkspark Clara Casal Georgiou, Nadja Nolte

    How-to Tofu

    Make your own Tofu from a batch of Soybeans

    Why not savour the amazing qualities of soybeans by making tofu at home!  Did you know that soybeans are largely indigestible? This is due to the presence of an enzyme inhibitor called protease...

  • Anthroponics unravelled

    Ever heard of this unconventional horticulture technique?

    Now you have! Let's find out what is it about

  • Proposal by: Leo Kay

    The Acid House Of Ideas

    Project Proposal: Bread, microbial and plant agency, fermentation, human evolution and collective ritual.

    A month-long participatory exhibition centered around the building of a model house of ergot-inoculated rye bread; exploring the recent history of human alienation from the land; the creative...

  • News Highlights

    Mediamatic ETEN goes viral

    When, during a mid-lockdown brainstorm, someone casually suggested to use the greenhouses at the waterfront for our restaurant, we couldn't have foreseen what would become of this concept. Aren't...

  • Closing the Tap

    Turning to the canal to reduce our tapwater consumption

    The goal is simple. We want to stop using clean tapwater to irrigate the plants at Dijkspark and instead use a watersource that may be considered unconventional: the canal. The common perception of...

  • Mediamatic Biotoop Dijkspark Branko Kleynen

    Not just a Weed

    Fermented Knotweed Pickles recipe

    On March 25, 2020, after a scavenger hunt for Japanese Knotweed, Branko, Elise and Tommaso joined forces to pickle some shoots.

  • Exhibition: Toronto, Canada, Vancouver, Canada, Ottawa, Canada

    Edible Futures: Food for Tomorrow

    27
    Apr 2019

    The Dutch Institute of Food & Design is opening a new interactive design exhibition on the future of food, presented by the Dutch Embassy in Canada. Called "Edible Futures," in Ottawa, Canada. The...

  • Oedipus Brewery

    We are Oedipus, four friends who share pleasure and knowledge through beer. We spend more time together than with our moms. We started brewing because we wanted to create something exciting

  • Balanophagy

    Clean Lab team lives the Balanoculture

    “Balanophagy” comes from ancient Greek and stands for the practice of eating acorns. The Clean Lab Team is working on bringing the forgotten practice back to the table.

  • Mediamatic Biotoop Dijkspark Vera Catalano, Doudouce Knol

    What does a day in the Aquaponics greenhouse look…

    Morning The first thing we do in the morning is to check the pH in the subtank. The pH, a measure of how acidic the water is, determines the health of the fish, the creation of bacteria in the system

  • Mediamatic Biotoop Dijkspark Abhay Villa 28 Jun 2021

    Shitty Water + Wasabi - Snails = Money

    At the Mediamatic Greenhouse, we try to maximise the productivity of the little space we have by growing rare, collectable and valuable crops. All whilst strongly advocating for the advantages of...

  • The Nutritional Value of Acorns

    What can acorns bring to the table?

    Acorns - the fruits of the oak tree - have a remarkable nutritional profile that have great potential health benefits

  • Mediamatic Biotoop Dijkspark

    ijKruid

    Starting from Dijkspark, we're mapping the plants in the city

    A big variety of plants is growing around our Biotoop, from healing to toxic, from dark green to purple. You can visit the Dijkspark at any moment.

created Alice Gimpel modified Alice Gimpel

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